Beef Stroganoff

My family has been making this version of beef stroganoff for over 30 years now. It is easy to prepare and if you allow at least an hour to simmer, even the toughest beef turns out oh so tender! I sometimes add a little extra beef bullion to the broth for an even beefier taste. As a kid, this was always served over white rice, but my family now enjoys it with brown rice. Egg noodles work well too. Enjoy!

Beef Stroganoff
You will need:
1 1/2 lbs. round steak (cut into pieces) or stir fry beef
Salt and Pepper (to taste)
1/4 cup flour
1/4 cup butter
8 oz. sliced mushrooms (canned or fresh)
1 medium onion (chopped)
1 clove garlic (minced)
2 cups beef broth
1 cup sour cream
Egg noodles or rice

Directions:
Combine salt, pepper and flour in shallow dish. Roll meat in mixture to coat. Brown meat in melted butter in a large skillet. Remove meat after it is browned. Add onions, garlic and mushrooms to skillet to brown for a few minutes. Then add meat and beef broth back into the skillet. Simmer approximately 1 hour until meat is tender. Add sour cream and heat through (but don't boil). Serve over egg noodles or rice.

Cacciatore-Style Chicken

I love my crockpot, but sometimes I forget it can be used for so much more than roasts and soups! This is one of my favorite crockpot chicken recipes from Better Homes and Gardens Biggest Book of Slow Cooker Recipes. Serve with pasta.



Cacciatore-Style Chicken
You will need:
2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 green, yellow, or red sweet pepper, cut into strips
2 cloves garlic, minced
3-1/2 pounds chicken pieces, skinned (drumsticks work especially well)
1/2 cup chicken broth
1/4 cup dry white wine
2 Tablespoons quick-cooking tapioca
2 bay leaves
1 teaspoon dried oregano, crushed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 14-1/2 ounce can diced tomatoes
1/3 cup tomato paste
Hot cooked pasta

Directions:
In a 5- to 6- quart slow cooker combine mushrooms, celery, carrot, onions, sweet pepper and garlic. Cover vegetables with the chicken. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and black pepper.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Remove chicken and keep warm. Remove bay leaves and discard. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook 15 minutes longer on high-heat setting. To serve, spoon vegetable mixture over chicken and pasta.